**I apologize for being a day late, guys! Sometimes you just get sidetracked while playing Civilization V… 😛
And Happy Leap Day!**

Sometimes it’s the simplest desserts that are the most satisfying. That is definitely the case for these financiers. They only take about 30 minutes to put together and bake, but they really hit the spot.

Traditional French financiers are made in little, rectangular financier molds, but most people don’t own those, and they taste just as sweet in regular, standard-sized muffin tins. Traditional financiers are also made with just ground almonds, but I used half almonds and half hazelnuts because I enjoy the stronger flavor that hazelnuts have (plus, it pairs well with the cherry).

These financiers are something special. The dark-golden, nutty, slightly caramelized edges hold in a moist interior filled with a plump, juicy cherry.

Now, I’m going to let you in on a little secret here on how to make these amazing treats even better. You ready? Cut it in half and either place the halves, open-side down on a buttered grill, cast-iron skillet, or regular old sauté pan. Grill until golden and gobble up, or serve with a scoop of ice cream (or homemade Honey-Poppyseed Frozen Yogurt like myself); totally die from how delicious that just was. You’re welcome 😉

Witha pastry brush, use the 2 tablespoons of melted butter to butter the cups of a regular-sized muffin tin. Place the tin in the freezer so the butter can firm up.

In the bowl of an electric mixer fitted with the paddle attachment, combine the ground nuts, sugar, four, and salt. Add in the egg whites and mix thoroughly. Add in the melted butter and mix to combine.

Spoon the batter into the cold muffin cups, filling almost to the top. Press a cherry into the center on each.

Bake for 7 minutes. Lower the oven temperature to 400 degrees and bake for another 7 minutes. Turn the oven off and allow the financiers to firm up in there for another 5-7 minutes.

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Hi, I’m Rachael, but you can call me “Rach,” or the nickname that titled this blog, “Spache the Spatula.” Food is my passion and baking is my de-stressor. I have a weird obsession with sharks, I unashamedly jam out to country music, and I’m a real stickler for the Oxford comma! (more about me)